Zucchini Casserole

As usual my garden has produced way more zucchini than I can even begin to use.  Luckily I love this versatile vegetable and will find many uses for it over the course of this summer.  One of my favorites is a simple Italian casserole that I throw together and bake.  It can either be eaten as a meal or as a side.  Served with pasta or chicken or eaten by itself with a piece of hearty bread and this simple casserole is sure to please.

Ingredients

1 can diced tomatoes
1 medium onion, sliced
2 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 tsp. finely chopped garlic
1 tsp. dried Italian herbs
Salt & pepper to taste
¾ c. grated mozzarella cheese

Directions

Preheat oven to 350 degrees.  Place sliced onions in the bottom of prepared 1-quart baking dish. Layer sliced zucchini and yellow squash on top. Sprinkle chopped garlic, herbs, salt, and pepper over squash. Next layer tomatoes on top.  Bake for 30 minutes at 350 degrees.  Remove from oven and sprinkle grated mozzarella cheese on top  and return to oven and continue baking for 15 more minutes until cheese is melted and browned on top.

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Whether served as a side with pasta or chicken or eaten as meal, this hearty, rustic meal is delicious and filling.

 

 

 

 

 

 

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